Red, sweet, with a little salt or completely natural, tomatoes are a tasty dietary meal – one portion of raw tomatoes is ideal as a source of vitamins A, C, K, folic acid, and potassium. In addition, they contain very little fat, cholesterol, and calories. Truly a paradise for the eyes and taste buds!
Tomato is an annual plant with red, juicy fruits that have an unusual position between vegetables and fruits. It belongs to the nightshade family and originates from South America. This useful and very nutritious food in Europe became known only after the discovery of America; the Spanish brought it in the 15th century from Peru. At first, it was used as a spice, and it was also used by herbalists as a medicine.
An important source of carotenoids
Tomato has a low energy value (only 18 kilocalories per 100 g), and it contains 5.8% carbohydrates, 2.63% water, 94%, 0.88% protein, 0.2% fat, and 1.2% fiber. It is one of the richest natural sources of vitamins. It contains significant amounts of vitamins B, E, and K. It is rich in potassium, calcium, phosphorus, magnesium, sodium, iron, and trace elements. Tomatoes contain more iron than chicken meat, fish, and milk.
HEALING VEGETABLES
Tomatoes and tomato products are an important source of carotenoids in everyday nutrition (600 μg/100 g). Among the carotenoids, especially the following stand out: alpha-carotene, beta-carotene, lutein, zeaxanthin, and lycopene, which is considered one of the most important. Lycopene is the red pigment that gives color to tomatoes, watermelon, red grapefruit… As much as 85% of lycopene in food comes from tomatoes and tomato products.
Ten Servings Weekly – 35% Lower Risk of Cancer!
Tomatoes do not contain oxalic acid, and the acids in them can help dissolve salts in rheumatism and joint pain. They increase the elimination of water from the body, act as mild diuretics, and lower blood pressure. Rich in pectins and other organic acids, they help better digestion. Thanks to the antioxidant effects of all carotenoids found in tomatoes, they are twice as powerful as vitamin E and ten times stronger than alpha-tocopherol in neutralizing harmful radicals. Several published studies show a link between diets rich in tomatoes and reduced occurrences of various forms of cancer and cardiovascular diseases. A 35% lower risk of cancer has been linked to consuming just ten servings of tomatoes per week. Lycopene from tomato products is more bioavailable than in fresh fruits (with the presence of fat, application of heat, and presence of other carotenoids like beta-carotene).
Red, Pink, Yellow, Orange…
Tomato fruit color ranges from red, yellow, and pink to orange, with even darker shades. Summer tomatoes (in season) taste better than those from greenhouses, which grow all year round. When buying, you should choose clean, healthy, whole fruits without damage or stains. They should not be overripe, but rather greenish-red, and they can be stored in the fridge for several days, even in the sun, to encourage ripening. They are preserved by freezing and pasteurization — the fruits are peeled and canned, either in jars, cartons, or as concentrate or juice.
Tomatoes in the Kitchen
Tomato fruits are often used to prepare salads, sauces, and side dishes. You can bake them on the grill or in the oven, fry, cook, stew, and stuff them. Enrich every dish with their sweet and slightly tangy flavor. Unripe green tomatoes are pickled, and ripe ones are sliced or chopped for salads or cooked at lower temperatures. (After such conservation, store them in olive oil and use them as a fine addition to meals.) Peeled ripe tomatoes are used for sauces, spreads, or as side dishes. Peel them, remove seeds, and cut them finely. This prepared pulp will enrich pasta and rice, and is also excellent for stuffing and baking. For soups and stews, just one tablespoon of tomato puree is enough, and traditional dishes are almost unimaginable without it. Whether served cold, alone or in a sauce, tomatoes go great with olive oil and basil. They pair well with most dishes.
HEALING VEGETABLES
From vegetables it gives fullness, and when combined with fish and seafood, it provides a real gourmet experience.
